Rosa Lee's Carrot Ginger Soup
Paired with ZD Reserve Chardonnay, California
Chef Rosa Lee
2 Tbsp. olive oil
½ cup minced shallots
¼ cup peeled minced fresh ginger (Adjust to taste)
3 cups chicken stock
4 cups sliced peeled carrots (About 1 ½ pounds)
¼ cup orange juice
¼ cup half and half
Heat oil in heavy large saucepan over medium-high heat. Add shallots and ginger and sauté until shallots are translucent, about 5 minutes. Add chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, purée mixture in blender or food processor. For super smooth soup, put through sieve. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Season soup to taste with salt and pepper.
The carrot ginger soup can be prepared a day ahead. Keep covered in the refrigerator. Bring to simmer before serving, Thin with stock if necessary.